Pippali Pimpali or Piper Longum Latin linn is an indigenous plant to North eastern southern india and Ceylon cultivated in Eastern Bengal. Pippali is the term applied to the fruit of piper longum and pippali mool to roots of piper longum plant. Pippali Mool has milder effects than Pippali is available in small cylindrical pieces of nodal and internodal pieces about 2 mm thick. Ayurveda mentions uses of pippali roots as antiinflammatory pain killing for reducing abdominal gases as laxative and expectorant. As per Ayurvedic principle Pippali mool is hot in potency and used to handle diseases that occur due to vitiation of Vata air and Kapha phlegm Doshahumour. In Ayurvedic text it is mentioned that due to hot potency the roots are used in digestive weakness and promoting respiratory functions. Pippali roots helps to relieve inflammations edema and restores the structures of the body to normalcy improves appetite and relieves flatulence.Pippali mool supports proper bile function stimulates it to maintain healthy Liver functions. Pippali mool promotes relaxation of body tissues calms the nerve. Regular intake of pippali mool powder 1 tsp with ½ tsp Nutmeg fruit powder at night helps to improve sleep quality and soothes mental irritation.Scientific study of Pippali mool has shown presence of natural steroids carbohydrates tannin and phenolic compounds. Polyphenols such as tannins and flavonoids present have been shown to have numerous health protective benefits which include lowering of blood lipids healthy digestion antioxidant properties